These flavor packed veggie burgers with olive, chickpeas and spices are at home whether they are in a burger bun, in a wrap or in a pita. Served with hummus and pickled red onions.

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1 large sweet potato, baked whole (approximately 1 cup once cooked)

1/2 cup chickpeas, cooked and coarsely mashed

1/4 cup kalamata olives, sliced

1/4 cup roasted red bell peppers, diced

2 cloves garlic, minced

3 tbsp red onion, finely minced

3 tbsp fresh parsley, finely chopped

1/4 cup dry rolled oats, ground into meal

1 tbsp onion powder

1/2 tsp cumin powder

1/8 tsp cayenne, or to taste

1/4 tsp freshly ground black pepper

3/4 tsp salt (optional)

Once your sweet potatoes are baked whole and cooled, peel the skin off and set aside. Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.To prepare the burger mixture, in a mixing bowl, toss together all ingredients except the oats, pressing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.

To bake the burgers, place them into a pre-heated 400°F (205°C) oven.Form the mixture into burger size patties, or into small sliders, and place on a lightly–sprayed baking sheet. Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden.